Chicken Liver Pâté: A Delightful Antipasto for Any Occasion
Pâté, a timeless delicacy, is a staple on many antipasto platters, and this rich and flavorful chicken liver pâté is no exception. Infused with aromatic herbs, savory anchovies, and a touch of sweet Vin Santo, this spread pairs wonderfully with crusty toasted bread. Easy to prepare yet bursting with complex flavors, it’s the perfect appetizer to wow your guests at any gathering.
This recipe yields approximately 4 servings, perfect for a cozy dinner or as part of a larger spread. Each bite offers a perfect balance of richness and tang, with subtle notes of rosemary and sage, creating an unforgettable flavor experience.
Ingredients
To create the ultimate chicken liver pâté, you’ll need the following ingredients, many of which you’ll already have in your pantry or fridge. Fresh and high-quality products are key to ensuring the best result.
| Ingredient | Quantity |
|---|---|
| Chicken livers | 250g |
| Anchovies (or anchovy fillets) | 5 |
| Capers | 30g |
| Vin Santo (or another sweet wine) | 45g |
| Chicken broth | 100g |
| Mustard | 1 teaspoon |
| Anchovy extract (Colatura di alici) | 1 tablespoon |
| Red onion | 1 |
| Butter | 35g |
| Extra virgin olive oil | To taste |
| Rosemary | To taste |
| Sage | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 12g |
| Carbohydrates | 5g |
| Fats | 14g |
| Saturated Fat | 5g |
| Fiber | 1g |
| Sodium | 650mg |
| Sugar | 1g |
Instructions
The preparation of this chicken liver pâté is simple but requires a bit of patience to allow the flavors to meld together. Follow the steps below for a delectable result that’s sure to impress.
-
Prepare the Chicken Broth
Start by heating the chicken broth in a pot, keeping it warm while you prepare the other ingredients. This ensures that when you add the broth later, it will easily incorporate into the pâté without cooling down the dish. -
Sauté the Red Onion
Peel and slice the red onion thinly. Heat a drizzle of olive oil in a large pan over medium heat. Add the sliced onion and sauté it gently until it softens and becomes translucent, about 2-3 minutes. Stir occasionally to avoid burning. -
Add Fresh Herbs
Once the onion is softened, add a few fresh leaves of sage and some sprigs of rosemary to the pan. Stir the herbs with the onion and allow them to infuse the oil for a minute or two. The aroma of the herbs will fill your kitchen, signaling that the base of your pâté is coming together. -
Cook the Chicken Livers
Next, add the chicken livers to the pan, ensuring that they’re evenly distributed. Sauté the livers until they’re browned on all sides, about 5-7 minutes. Keep an eye on the pan to prevent the livers from overcooking, as they should remain tender inside. -
Deglaze with Vin Santo
Once the livers are browned, pour in the Vin Santo (or another sweet wine if you prefer). Allow the wine to cook off for a minute or two, stirring occasionally. This will help to deglaze the pan, incorporating any flavorful bits left behind by the onions and chicken livers into the sauce. -
Add the Chicken Broth
Pour in the warm chicken broth, allowing it to simmer and help soften the livers further. This step ensures the pâté will have a smooth, creamy consistency once blended. -
Finish the Cooking Process
Let the mixture simmer for 5-7 minutes, allowing the flavors to combine and the liquid to reduce slightly. At this point, remove the pan from the heat and discard the rosemary sprigs. Add the butter, mustard, and anchovy extract (Colatura di alici) to the pan, stirring to melt the butter and incorporate the seasonings into the mixture. -
Season to Taste
Taste the mixture and adjust the seasoning as needed. You may want to add a pinch of salt, some freshly cracked black pepper, or a little more mustard for an extra tangy kick. Finally, stir in a bit more fresh sage for an aromatic finish. -
Blend the Pâté
Once everything is well combined and the livers are cooked through, transfer the mixture to a cutting board. Use a sharp knife to finely chop the livers and onions until they form a rustic, chunky texture. Alternatively, for a smoother pâté, you can use a food processor or blender to achieve a creamier texture. -
Serve
Spread the pâté onto lightly toasted slices of bread or crackers. Drizzle a little extra virgin olive oil over the top for a finishing touch, and garnish with fresh herbs or even a few capers if desired.
Enjoy your homemade chicken liver pâté as part of a charcuterie board or as a spread for a light appetizer. The combination of flavors—earthy livers, salty anchovies, and the sweet richness of the Vin Santo—will elevate any meal. This recipe is perfect for gatherings, whether it’s a cozy dinner for two or a festive celebration with friends and family.
Tips for Success
- Don’t overcook the livers: Chicken livers cook quickly and can become dry if overcooked. Keep an eye on them, ensuring they remain tender and juicy.
- Make it ahead of time: This pâté can be prepared a day in advance and stored in the refrigerator. The flavors will only improve as they meld together overnight.
- Experiment with herbs: Feel free to experiment with different herbs, such as thyme or tarragon, depending on your personal preferences or what you have on hand.
This chicken liver pâté recipe is a simple yet impressive dish that’s sure to make a statement at your next dinner party or holiday meal. Rich, flavorful, and easy to prepare, it’s bound to become a favorite for any occasion.
